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Thai Iced Coffee

Thai Iced Coffee

Dive into the rich, invigorating world of authentic Thai Iced Coffee, a quick and rewarding recipe perfect for beating the heat or satisfying a sweet craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 25 minutes
Course: Beverage
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Strong Brewed Coffee (preferably dark roast, like traditional Thai coffee or espresso)
  • 1/2 cup Sweetened Condensed Milk
  • 1/4 cup Evaporated Milk (or half-and-half for a richer creaminess)
  • 2-4 tablespoons Sugar (to taste, optional, depending on sweetness preference)
  • Plenty! Ice Cubes
  • 2-3 Cardamom Pods (optional, lightly crushed for an authentic aroma)

Equipment

  • Phin (optional)
  • Metal filter (optional)
  • Heatproof container

Method
 

  1. Start by brewing a very strong batch of coffee. Traditionally, Thai iced coffee uses a specific dark roast coffee, often brewed in a metal filter called a “Phin.” If you don't have a Phin, you can brew a double-strength espresso or a very dark, robust drip coffee. Aim for about 2 cups of hot, concentrated coffee.
    2 cups Strong Brewed Coffee
  2. While the coffee is still hot, stir in the sugar and the sweetened condensed milk. If you are using cardamom pods, add them to the hot coffee now, allowing them to steep for about 5-10 minutes to infuse their fragrant aroma. Stir until the sugar and condensed milk are completely dissolved. Remove the cardamom pods if you used them.
    2-4 tablespoons Sugar, 1/2 cup Sweetened Condensed Milk, 2-3 Cardamom Pods
  3. Let the sweetened coffee mixture cool down slightly. You can speed this up by placing the pot in an ice bath or by transferring it to a heatproof container and refrigerating it for about 15-20 minutes. It's important that the coffee isn't piping hot when you add the evaporated milk, or it might curdle.
  4. Once the coffee mixture has cooled considerably, stir in the evaporated milk (or half-and-half). This step adds a wonderful richness and creamy texture without making the coffee too thin. Taste the mixture and adjust sweetness with more condensed milk or sugar if desired.
    1/4 cup Evaporated Milk, 1/2 cup Sweetened Condensed Milk, 2-4 tablespoons Sugar
  5. Fill tall glasses generously with ice cubes.
    Plenty! Ice Cubes
  6. Pour the chilled Thai iced coffee mixture over the ice. If you prefer, you can also pour a little extra sweetened condensed milk and/or evaporated milk over the top for an extra creamy finish. Stir well before drinking the wonderfully chilled, sweetened, and creamy concoction.
    2 cups Strong Brewed Coffee, 1/2 cup Sweetened Condensed Milk, 1/4 cup Evaporated Milk

Notes

Leftover Thai Iced Coffee can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to meld and deepen over time, making it just as delicious the next day, if not more so. For best results, give it a good stir before serving as the milks can separate slightly.